Almonds Blanched

With blanched almondsBuy nuts, whose brown skin has been removed by briefly immersing them in hot water. This gives them a lighter color and a smooth surface. Compared to unpeeled almonds, they are milder in taste, contain no bitter substances and have a softer consistency.

Yes, you can eat them straight from the packet. They have a mild, slightly sweet taste and a pleasant consistency. Alternatively, you can roast, grind or chop them to use in various RecipesUse.

Blanchierte Mandeln sind eine der wohl besten Backzutat, um Leckereien einen besonderen Twist zu verpassen.

Du kannst sie:

• Ganz oder gehackt in Keksen, Muffins und Kuchen verwenden.
• Zu feinem Mandelmehl mahlen, ideal für glutenfreies Backen.
• Für Marzipan oder Mandelmus verarbeiten, da sie eine cremige Textur ergeben.
• In selbstgemachten Croissants oder Blätterteiggebäck nutzen, um eine feine Nussnote hinzuzufügen.

Wenn du balancierten Mandeln mehr Aroma verleihen möchtest, kannst du sie einfach in einer trockenen Pfanne bei mittlerer Hitze leicht anrösten, bis sie goldbraun sind. Alternativ lassen sie sich auch im Backofen bei 160 °C für etwa 10–12 Minuten rösten. Dadurch wird der Geschmack intensiver und sie bekommen eine noch knackigere Konsistenz. Oder: Du kaufst bei uns direkt geröstete Mandeln.

Their mild, slightly sweet aroma goes perfectly with oriental and Mediterranean recipes and provides a pleasant nutty depth. In curries and stews, they develop a gentle creaminess that harmoniously combines the flavors. Combined with rice or couscous, they bring a subtle, nutty nuance into play and provide a subtle flavor enhancement. You can also use Buy dried fruit.

In vegetable pans or salads, they add equally exciting accents. They are particularly sophisticated when used as a breading for fish or chicken. Their fine structure creates an aromatic crust that becomes wonderfully crispy when fried.

Blanched almonds are ideal for homemade almond milk as they no longer have a shell and can therefore be pureed particularly well. Simply blend 100 g of almonds with 500 ml of water, then strain through a fine cloth or nut milk bag. Optionally, you can add some vanilla or dates for a slight sweetness.

In French cuisine, blanched almonds are a main ingredient in frangipane, a creamy filling for tarts and croissants. In Italian cuisine, they are often used in cantuccini, amaretti or pesto.